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Topic: 1056 yeast for a Belgian Dubbel/Should I call it American dubbel? (Read 2793 times)

I brewed a Belgian Dubbel with T-58 yeast five weeks ago and am getting higher alcohol off flavors. I am not happy with this brew and plan on doing a re-do as I cannot stand it when I make an inferior beer! Right now I have a black IPA fermentating using 1056 yeast and would like to use the yeast cake for the new Dubbel. I know I wont get the right flavor profile as a true Belgian, but that doesnt matter to me as long as the beer is drinkable! Just wondering what everybody's thoughts are on using 1056 for a belgian. Thanks

About 90% of the flavor of a dubbel comes from the yeast. If you use 1056, you won't get that. If that's OK with you, go right ahead. I would consider a "dubble" made with 1056 to be an inferior beer. I suggest you try WY3787, though.

I also would not look first to the variety of yeast for the cause of your off flavour. The off flavour you describe is, if I recall, ussually from a) to small a pitch of yeast or b) to high a ferm temp, particularly in the first ~72 hours of ferment.

If these two issues are not addressed your 1056 is not going to solve the problem.

I agree that you need to keep your fermentation temperature under control if you want to control alcoholic flavors. I can't say that you didn't, but it's something to consider if you hadn't.

There's no problem using the 1056 yeast and I think it would turn out delicious, but it wouldn't be a dubbel. But you could certainly call it an American strong ale or "old ale" (especially if it ages well) and get away with it. I think it will taste great. I like these kinds of beers.

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Dave

The world will become a much more pleasant place to live when each and every one of us realizes that we are all idiots.

The off-flavors came from higher than expected ferm. temps and maybe using too "much" yeast.Anyways, an American Strong ale sounds good. I plan on taking a Gal. of this and adding some spice for a Holiday/Winter warmer experiment and see how it turns out. Thanks All!

I'm kind of burned out on the bubblegum flavors of Belgian yeast, so I think the idea has merit. It'd certainly let you focus on the rum/raisin and caramel flavors of your grain bill and adjuncts.

Go real easy on the spice, I made 3gal batch of winter warmer with one whole clove and one piece of black cardamom add late in the boil, and its still too spicy for my tastes. I'm hoping it mellows by Christmas.

I used a modest amount of syrup (D120 I think) in a recent Best Bitter, and I could taste the flavor although it wasn't overppowering by any means. For whatever reason I didn't think it fit in, I guess I've had one too many traditional homebrew bitters.